Monday, 27 January 2014

Mexican Cob

  • 1 cob loaf
  • 300 mls sour cream
  • 1 packet taco seasoning
  • 4-6 tablespoons tomato salsa (we used medium, depending on taste use mild,medium,hot)
  • 1/2 cup grated cheese
Pre heat oven to 180 degrees.
Place sour cream in a bowl and mix in taco seasoning. Cut the top off cob loaf and remove the bread centre. Spoon1/2 of sour cream a layer on the bottom of cob, then spread 2-3 tablespoons of salsa and 1/4 cup grated cheese. Spoon remainder of sour cream mix, then salsa, then top with cheese.
Place cob on oven tray. Break bread centre into small bite size pieces and place around cob, put cob lid on and bake for 15-20 minutes until bread is golden brown.
Recipe Hints and Tips:
  • Mexican Cob Dip can be made the day before, wrapped in aluminium foil and baked at 150 degrees for an hour before serving.
  • You may need to double the filling ingredients if you have a particularly large cob loaf.
I totally stole this from Stay at Home Mum and am giving it a crack for a bbq this weekend.  Being super organised and actually having this post scheduled all ready for Open Slather with One Mother Hen means you will have to wait until next week for an update on how it went!!  

I am looking forward to trying this one as I love Mexican food and cob loaf dips, its a match made in heaven!!


  1. That sounds really easy - my kind of recipe.

  2. I am going to erase this post from my memory(darn I went and pinned it), I've just gone up one pant size just by looking at it Ann! Yummmm!

  3. Theres something about dips in loaves of bread that just takes party food to a whole new level! This looks delicious!!


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